This lamb shoulder is a staple, a request (one could even say requirement) by some of my regulars for the buffet lunch which over the years has become my “meal” of the holiday. It’s actually the perfect recipe for a crowd because it makes the cooks job so much easier, even a gift. Like many low and slow braises, this is much better if you make it at least one day beforehand and you can even marinate it the day before that. So you really can get ahead of the game for a festive feast and reduce the workload on the day.
If you want to see what I am serving this with next week, please see my full menu here.
For all those celebrating, I wish you a sweet year ahead. I’m praying for peace, an end to conflicts and a return of the hostages.
Lamb Shoulder with Honey & Pomegranate Molasses
- 2 large onions, sliced into half moons
- 1 tbsp olive oil
- 1 shoulder of lamb on the bone (approximately 2.5 kg)
- Seeds from 6 cardamom pods
- 1/2 tbsp fennel seeds
- 2 tsp ground allspice
- 1/2 tbsp ground cinnamon
- 1 tsp Aleppo pepper or 1/2 tsp chili flakes
- 8 garlic cloves (1/2 a head)
- good pinch of salt
- 4 tbsp pomegranate molasses
- 4 tbsp honey
- juice of 1 lemon (or 1/2 lemon and 1 tbsp red wine vinegar)
Pomegranate Gremolata Topping (optional)
- 1 small bunch flat leaf parsley
- 1 clove garlic, crushed with salt or a clove of confit garlic
- zest of 1 lemon
- a good pinch of salt
- 1-2 tbsp pomegranate seeds
Remove the lamb from the fridge and make sure you have a large enough non reactive dish that will fit the shoulder snugly while it marinades. Even better would be to have a dish that also goes in the oven and then straight to the table!
Cut each onion in half through the root and slice into half moons and place in the bottom of the dish, drizzle with olive oil and place the shoulder on top.
Make the marinade: Remove the seeds from the cardamom pods and bash in a mortar and pestle.
Transfer the crushed powder into a medium sized bowl and add the fennel seeds, allspice, cinnamon and chili flakes and mix together.
Peel the garlic cloves and crush them with a good pinch of salt in a mortal and pestle until it forms a paste.
Add the spices back in to the mortar and pestle with the garlic and pour over pomegranate molasses, honey and lemon juice. Mix all the marinade ingredients together.
Rub the marinade all over the lamb and through the onions. Cover and refrigerate overnight and up to 24 hours.
When you are ready to cook, remove the lamb from the fridge and preheat oven to 250ºC. It needs to come back up to room temperature before cooking so take it out at least an hour before.
If it is not already in an oven ready dish, place the lamb and onions and all the marinade into a high sided roasting tin, Dutch oven or other oven safe dish
Add a little water (maybe 125-250ml) so the liquid comes about 1/3 of the way up the side of the lamb. This will depend on the size of your pan. If it is super snug you might not need any at all.
Place in the hot oven for 14 minutes until it starts to brown and the onions begin to soften. Remove from the oven to cover and turn the heat down to 150ºC
Dampen a large piece of greaseproof paper under the cold tap, wring it out and place over the lamb, tucking it in around the edges and either cover with foil (making sure the edges are sealed itchtly) or if you are using a Dutch oven, place the lid on and put back into the oven at the lower temperature.
Cook for 5-6 hours. There is no need to do anything to it while it cooks.
Allow to cool completely and leave in the fridge overnight. When ready to serve, remove the fat from the surface of the sauce. Either reheat in a hot 220ºC oven for 30 minutes, basting every few minutes. Or shred the lamb off the bone and reheat on the hob in the sauce (depending on your oven space).
If you are short on time and want to serve it straight away, take the cover off lamb for the last 30 minutes of cooking, and turn up the heat to 220C, basting every few minutes until dark bronzed.
Allow to rest for at least 30 minutes before serving.
Serve topped with an optional pomegranate gremolata. Chop the parsley leaves, but not too finely, keeping some texture. Chop through crushed or confit garlic and lemon zest, season well with a generous pinch of salt and finally stir through the pomegranate seeds. Sprinkle over the lamb just before serving to add brightness to the dish
Have you made this dish?
Let me know what you think, share your efforts and any tweaks you made to the recipe on Instagram, don’t forget to tag #BuildingFeasts or email me on info@buildingfeasts.com
